@amber_recipes: Herbed Mushroom & Gruyère Pastry Plait Ingredients 1 sheet frozen puff pastry, thawed but still cold 1 pound cremini mushrooms, thinly sliced 2 tablespoons unsalted butter 1 tablespoon extra virgin olive oil 2 garlic cloves, minced 1 tablespoon fresh thyme leaves 1 teaspoon fresh rosemary, finely chopped ½ teaspoon kosher salt ¼ teaspoon black pepper 2 tablespoons dry white wine (optional) 6 ounces Gruyère cheese, shredded 2 ounces cream cheese, softened 1 tablespoon Dijon mustard ¼ teaspoon ground nutmeg 1 large egg, beaten 1 tablespoon water ½ teaspoon flaky sea salt ½ teaspoon freshly cracked black pepper Instructions Heat your oven to 400°F (200°C) and line a large baking tray with parchment paper. In a large skillet over medium-high heat, melt the butter together with the olive oil. Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their liquid and become richly browned. Stir in the garlic, thyme, rosemary, kosher salt, and black pepper. Cook for another minute until fragrant. If using the white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Simmer until the wine has completely evaporated, then remove from the heat and allow the mushroom mixture to cool. In a small bowl, combine the softened cream cheese, Dijon mustard, and nutmeg until smooth and well blended. Unfold the puff pastry onto the prepared baking sheet. Lightly score a 3-inch-wide strip down the center without cutting all the way through. Spread the cream cheese mixture along the scored center, then top with the shredded Gruyère followed by the cooled mushroom filling. Using a knife, cut 1-inch-wide diagonal strips along both sides of the pastry. Fold the strips over the filling, alternating from each side to create a braided pattern. Tuck the top and bottom ends underneath. Whisk together the beaten egg and water, then brush the pastry all over. Finish with the flaky sea salt and cracked black pepper. Bake for 20–25 minutes, or until the pastry is puffed, crisp, and beautifully golden brown. Let the pastry cool for a few minutes before slicing and serving.

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Sunday 05 July 2026 16:10:00 GMT